just wanna drop by because this reminds me of one of my favorite korean snacks I purchase from the vendors on the streets of Korea

It's called Kkul Tarae a traditional Korean snack for Royalty (back in the ol' days of course)

here's some videos on how to pull them better and to use different ingredients (?)they taste better too than that sugar concoction

Korean Vendors... where they know how to sell with their performances and multi-language knowledge and humor

http://www.youtube.com/watch?v=qRuX_BVMNDYFirst video will show a method to stretch and it's humorous to listenhttp://www.youtube.com/watch?v=pCLYieehzGsSecond video shows a better show on how to properly wrap them into little individual packets while also giving another humorous video :D

Personally I like the Korean Dragon's beard over the Chinese Dragon's Beard due to use of different base solid.

Thank you for the education, it's always nice to learn something new from someone. I did not know that's what it's called in Korea and I think I hurt my tongue trying to say the name :D

I have only ever known the Chinese style of making it because I am from Malaysia and the Chinese make up a major part of the population.

I was aware that there was a Korean version of the recipe but didn't know it used honey and malt for the base. That sounds tasty and will experiment with that next time I make Dragon's Beard again. Admittedly my the recipe I am using is very sugary.

I have seen videos on how to do it but lack the experience to do it as smoothly and precisely as they do in the videos you shared. But that would obviously change as one keeps making the candy, I did mention that me and my sister are amateurs at making it.

“Kkul Tarae (honey skein) is a court cake made of ripened honey and malt which was once presented to the king and valuable guests. It is brewed with artisan spirit to make 16,000 strand suggesting the prayer for longevity, health, god fortune and wish-fulfillment. It is not much sweet, not sticky to teeth, but enjoyable with various tastes according to garnishings. It can taste better with teas as it is cold and frozen.”

Loved the tip on using those silicone molds, definitely made it easier. I mixed the recipe up a bit, and used these ratios to make it easier to get a good 'puck': 50g Maltose 500g Sugar 250g Water 1/2 tsp White Vinegar 100g Corn Syrup My only question is do you think I could freeze them? I don't want to make them all and then have them go to waste. If not I know some office people and friends are going to get spoiled!

Never occurred to me to freeze them before, the "hairs" are just sugar which preserves itself. The rice or corn flour and the chosen filling would be an issue..... I have seen them last about a week in an airtight container in a cool, dry place.

Unfortunately your guess is as good as mine.... I suppose try freeze a small amount in maybe a ziplock bag with the air sucked out as much as possible to lessen the chance of frost and when you want to eat them just let them get back up to room temperature on their own.

Hi, My biggest problem is that my mix gets to hard. I tried not making it to hot or make it hotter. Bolth result in a hard as a rock mix. Therefore i cannot do anything with it:( I dont understand why... And it really sucks hahaha. I have to keep cleaning up...

The phase change is called latent heat of fusion, and is a PHYSICAL process not a chemical. A general rule of thumb, is that chemical changes are not easily reversible where as physical changes are. If you were to cool liquid sugar, it would form a solid again :) Nice instructable.

I got a version of this in Korea when I was younger and I've always wondered how to make it.

I live in Colorado, so the altitude is extremely high.. When I tried making this candy, I had it at a medium heat and set the timer for 25 minutes. It got up to about 200 degrees Fahrenheit before it stopped moving, and it stopped moving for about five minutes. I let it sit for a while longer before turning up the heat a little bit, and it still didn't move for another five minutes. At this point, it's been about 30 minutes and it still hadn't moved from 200. Finally, I turned up the heat a bit more and it reached 269 and I killed the heat and took it off. It had probably been cooking about 40 minutes.

When it cooled down, it was hard as a rock, white, and crusty. Is that because I let it cook too long? Should I start with a higher heat so it stays within the 20-25 minute range, or will the candy just not work period because I'm at a high (and very dry) altitude?

When any candy recipe *claims* that they want you to cook a sugar/water mix until it reaches some specific temperature, what they *actually* want you to do is to cook it until it reaches some particular ratio of sugar to water.

At sea level, for any desired sugar/water ratio, one can start with a dilute mix of sugar in water, then cook until it reaches some particular temperature -- the higher the ratio of sugar to water, the higher the temperature.

At high altitudes, water boils at lower temperatures. Also, sugar/water mixtures boil at lower temperatures.

Thus, to achieve the proper sugar/water ratio that the recipe actually wants, you need to decrease the temperature to which you cook the candy.

If, at high altitude, you cook your candy to the same temperature called for in a recipe meant to sea level, the results will be very overcooked.

There's probably a formula you can use for adapting candy recipes for high altitudes... I would suggest doing a google search for "high altitude candy making" (without quotes).

Love this tutorial! Thanks! Does anyone know the recipe for Kukul Tarae that uses HONEY? I understand that they main ingredients are honey and some sort of liquid malt. I'd love to use honey instead of sugar/corn syrup. Any help appreciated!

Hm... depends on how small or fine you can make the hairs. I got about..... 12 of those clear plastic disposeable containers in the first or third picture.

Should get a little more than me since I made mistakes with one or two pucks and I know for sure I experimented with one of the pucks to see what happens if I just kept on going pulling it. Comes out tasting like cotton candy but with a nougat texture.

Oil, flour, sugar, lemon juice made from one type of halva is synonymous with our provinces and Izmit. Although originally from Izmit to a sweet way to ask why everyone falls in with a gift that can be counted, is much loved by the fans, like those Not that I hate where our country has a distinctive flavor.

Time to one of the gyro, the sultan's daughter also had a very nice ... This gyro without seeing the sultan's daughter fell in love ... The sultan had heard this angry and wanted to rest a gyro ... gyro, the sultan's presence, even love, afraid to tell absence, the sultan her daughter's hair, the wire than a thin sweet it can forgive him going, even her marriage would, but fails to kill him said, gyro working for a time after the Pişmaniye you have done ... The hair was thinner than she really wires and the sultan's daughter who agreed to give the gyro ... gyro Sultan's daughter saw the wedding day ... The poor girl was nearly 150 pounds ... gyro, so I have created a sweet regret not to forget that Pişmaniye also wanted to be...

I don't see why not, as long as you are able to get that hair-like consistency in the end it should be ok. From my limited understanding of the recipe, it is a pretty robust recipe.

I have never used nor made homemade "corn syrup" or rice syrup. Corn syrup substitute ought to work but I've never tried. Though technically I substituted maltose for corn syrup cause at the time I couldn't find it and wasn't sure if it was kosher.

Do tell me how it turns out so that everyone reading the comments can be informed if homemade substitutes work. Thanks in advance :)

I generally don't have that issue because my country is very humid and have to use desiccant packets to keep it from being sticky when I store it. But the candy drying up is to be expected but not in that short of a time span.

I suppose you could try going a little easy on the cornstarch and see if that helps.

Actually, we in Indonesia have exactly the same kind of candy but unfortunately I don't know the name of the candy. The last time I ate that candy is when I was 8 years old!. The maker can make it with no mess at all. I envy him :D

Phew, that was a close one. I got them out, i took a cleaned nail and poked it into one side at a time and pried up, and eventually i got all the pucks out like this, Im glad i oiled the pan, otherwise, i might no have been so fortunate. (Sorry if some spelling is off, i accidentally stuck my finger in a vaccuum motor while it was running. Im lucky i didnt lose it)

What an excellent instructable, Zid! Many thanks for sharing. I've watched videos on Youtube of how the old masters made the candy, and now you've given me a recipe to start with. I can't wait to start making it!

Now, I know that some sweets are made on an industrial scale by pressing male molds into a tray of cornstarch, the sugary sweet mixture is then pored into the resulting female mold just in the cornstarch, (I think this is for the "gummy" type sweets). I wonder if this technique might work for making the original "puck" if one doesn't have silicone doughnut molds.

It's worth a try, I was just lucky I managed to find those silicone molds. I am assuming you mean putting a layer of cornstarch on the mold before pouring in the syrup so that it's easier to take out once it's cooled down and turned into the "puck". There is the risk of the cornstarch being burned or incorporated back into the syrup and make it stick to the mold just the same, you could try veggie oil.

The first time I tried it I used cheap disposable plastic containers that I could break or cut off the puck, then I had to punch a hole manually through the "puck". The use of silicone baking molds was a recent idea that turned out great.

No, what they mean is like making a pile of cornstarch on the table (or whatever) and pressing a doughnut shaped item into it to make a sort of mold. It is what they use to make things like jelly beans and gummi bears. I haven't tried making this yet but I would assume it would work. Like the rest of the process it would likely just take trial and error to get it to work right. Like on http://www.instructables.com/id/Corn-Starch-Candy-Mold-Lessons-learned/step4/New-mold-type-Lego/

I discussed this with my mom, who has made this type of candy before, and she said no, this won't work. The cornstarch would draw out way too much moisture from the candy. It was an awesome idea though, i thought it would work.